Adventures in the kitchen and on the Big Green Egg

Chicken Tortilla Soup

In general, I don’t love soup for dinner. I usually find myself wanting more and struggling with what to pair it with to make it a meal. Don’t get me wrong though, I love heartier things like chili and chicken and dumplings so I was pleased to find that this Chicken Tortilla Soup was more similar to chili than soup. It was filling, comforting and relatively healthy!

My favorite part about the soup was how easy it was to put together. I had to work late last night and didn’t get home until 8 p.m. I quickly diced, chopped, sauteed and dumped and the soup was cooking away in just 15 minutes. I let it simmer for about 20 minutes before serving it but this is flexible. You could easily leave this to simmer for longer if you want to develop the flavors even more.

This recipe is a great use of leftover chicken and most of the ingredients are pantry friendly. It also freezes nicely and the leftovers taste even better!

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and jalapeno and sautee for about 5 minutes until softened. Add garlic and green chilies and cook for another minute or two. Add chili powder and oregano and cook for another minute, stirring constantly. Add tomatoes, water, chicken stock, black beans, corn and chicken and bring to a simmer. Cover and let cook for 20 minutes, stirring frequently. Season with salt and pepper and serve with toppings.

Thanks for posting this, Jen. I have been craving soup for 2 weeks but haven’t had time to make any of my favorites. Our group fitness studio is gearing up to launch all of our new releases and I have been super busy learning all the new stuff while still teaching old stuff. Anyways, I made this soup tonight and it was great! I can’t wait to see how much better it gets tomorrow.